Wednesday, November 18, 2009

Cold & Wet

So it goes here in the Pacific Northwest at this time of year, cold & wet.  We had some lovely weather throughout the day but as I left the city it started coming down and it made for a commute of interest I must say.  It's odd that Seattle-ites continually amaze me even after nearly 20 years here with the fear shown anytime there is any moisture whatsoever on the roads.

What's the best way to combat the cold & wet even when you don't have a lot of time but want something good and homemade?  Why thick and rich soup that's what!  It's a bit silly you didn't get that yourself but that's why I'm here; to help with simple, inexpensive treats.

Tonight it's an old standby, cream of mushroom.  I like to add a few odds and ends to the old standbys like this; sort of change it up a bit or to "kick it up a notch" as the too often used phraseologist might use.  In this version I added a couple drops of Tabasco and dijon mustard and although there is some heavy cream it's just a bit to richen the final product.  The thickness and heartiness of the final product comes from the use of yummy, buttery Yukon gold potatoes so it still meets the somewhat healthy bit while still adding a bit of luxury.

Here it is...

Quick Cream of Mushroom Soup
  • 1 Tbl Olive oil
  • 4oz Yellow onion, diced
  • 1 Large Garlic clove, slices
  • 6oz Button mushrooms, chopped
  • 1 Cup Chicken stock
  • 1 Large Yukon gold potato, peeled and 1/4" diced
  • 1/4 Cup Heavy cream
  • 3 Dashes Tabasco sauce
  • 1/2 tsp Dijon mustard
  • Kosher salt, fresh ground pepper and Old Bay seasoning
  1. Sweat the onions and garlic in the olive oil over medium heat
  2. Once the onions have given off the majority of their liquid, add the chopped mushrooms and continue cooking until soft and a bit dark
  3. Add the chicken stock and diced potatoes and cover to boil
  4. Reduce heat to a simmer and cook for about 15 minutes or until the spuds are soft and some of the liquid has evaporated
  5. Stir in the cream, mustard and Tabasco
  6. Using a blender (CAREFULLY!) with a towel holding the lid on, blend the soup for 1 minute until smooth
  7. Adjust seasoning with the Kosher salt, fresh pepper and the Old Bay to taste and blend for a few seconds more

Serve with some warm crusty bread and perhaps a fine holiday ale?  I enjoyed a lovely 09 Jubelale from Deschutes Brewing

While this was delicious I also had a couple other things around so I decided to once again try some interesting additions so I garnished the soup with sliced scallions and some crumbled Point Reyes blue cheese.  Maybe I need to top with a bit of bacon next time...Hmmm


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